How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Polenta and Eggplant Sandwiches?

You need 9 ingredients. The key ingredients include: 5 Tbs. olive oil, divided, 1 16-oz. tube polenta, cut into 8 rounds, 1/2 cup whole-wheat flour, 1/2 cup breadcrumbs, and more.

Is Polenta and Eggplant Sandwiches suitable as vegetarian?

Yes, Polenta and Eggplant Sandwiches falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Polenta and Eggplant Sandwiches?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polenta and Eggplant Sandwiches Recipe

Name: Polenta and Eggplant Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 Tbs. olive oil, divided; 1 16-oz. tube polenta, cut into 8 rounds; 1/2 cup whole-wheat flour; 1/2 cup breadcrumbs; 1 medium eggplant ( 3/4 lb.), cut into 8 1/2-inch-thick rounds; 1 egg, beaten; 1 1/2 cups low-fat ricotta cheese; 1 cup arugula; 1 1/2 cups prepared marinara sauce, warmed

Try this homemade Polenta and Eggplant Sandwiches recipe the whole family will love. Made with olive oil, tube polenta, flour and breadcrumbs. Easy step…

This Polenta and Eggplant Sandwiches relies on simple, everyday ingredients such as tbs. olive oil, divided, whole-wheat flour, breadcrumbs and egg, beaten. It comes together quickly and makes 4 servings, at about 1401 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

5 Tbs. olive oil, divided
1 16-oz. tube polenta, cut into 8 rounds
1/2 cup whole-wheat flour
1/2 cup breadcrumbs
1 medium eggplant ( 3/4 lb.), cut into 8 1/2-inch-thick rounds
1 egg, beaten
1 1/2 cups low-fat ricotta cheese
1 cup arugula
1 1/2 cups prepared marinara sauce, warmed

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1401 kcal
Category
Vegetarian

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